INGREDIENTS

Meal-Prep-Steps

• 2 large red bell peppers
• Salt
• 250 g Asian egg noodles
• 1 tbsp peanut oil
• 4 eggs
• 200 g large carrots
• 2 thin zucchinis (400 g)
• 1 leek
• 5 spring onions
• 1 small bunch of mint (15 g)
• 1 small bunch of cilantro (15 g)
• Also needed: ZWILLING Z-Cut Spiralizer; ZWILLING FRESH & SAVE glass or plastic vacuum containers, 2 x size S (herbs + spring onions), 1 x size M (peppers), 1 x size L (egg noodles), 1 casserole dish, refrigerator box or size L (sliced vegetables)

Quick noodle soup with egg, vegetables and tofu

• Preparation time: aprrox. 10 minutes. Serves 2.
• 2 boiled eggs (see Meal-Prep-Steps)
• 1 roasted red bell pepper (see Meal-Prep-Steps)
• 75 g sugar snap peas
• 100 g smoked tofu (or other variety to taste)
• 2-3 tsp light miso paste (see tip)
• 2-3 tbsp soy sauce (see tip)
• ½ portion of cooked egg noodles (see Meal-Prep-Steps)
• 1/3 portion spring onion rings (see Meal-Prep-Steps)
• Mint and cilantro leaves for sprinkling (see Meal-Prep-Steps)
• Roasted onions for sprinkling (to taste)
• 1 lime
• Also needed: ZWILLING FRESH & SAVE glass vacuum containers, 2 x size M

Veggie butty to go

• Preparation time: approx. 15 minutes. Serves 2.
• 2 boiled eggs (see above)
• 1 roasted red bell pepper (see above)
• 1 small avocado
• 1 squeeze of lime juice
• Salt, pepper
• 2 tbsp cream cheese
• 1 tsp tahini (sesame paste)
• 1 baby cucumber
• 4 Romaine lettuce heart leaves
• 4 slices of wholemeal or granary bread
• 1 handful of microgreens of your choice
• Also needed: ZWILLING Z-Cut Tower grater; ZWILLING FRESH & SAVE plastic vacuum-seal lunch box, 2 x size M

Vegetable noodles in coconut milk with diced salmon

• Preparation time: approx. 15 minutes. Serves 2.
• 300 g salmon fillets (skinless and boneless)
• Salt
• Approx. 2 tsp miso paste
• Approx. 4 tbsp soy sauce
• 1 hazelnut-sized piece of ginger
• 4 tbsp peanut oil
• Juice of 1 lime
• 1 portion of sliced carrots, parsnips, zucchini and leeks (see Meal-Prep-Steps)
• 200 ml coconut milk
• pepper
• ½ portion of cooked egg noodles (see Meal-Prep-Steps)
• 1/3 portion spring onion rings (see Meal-Prep-Steps)
• Mint and cilantro leaves for sprinkling (see Meal-Prep-Steps)
• Roasted onions for sprinkling (to taste)
• Lime wedges for serving
• Also needed: ZWILLING Z-Cut Fine grater; ZWILLING FRESH & SAVE glass or plastic vacuum containers size M or L

HOW TO MAKE IT

Meal-Prep-Steps

1. Preheat the oven to 220°C top/bottom heat. Wash, quarter and de-seed the peppers. Line a baking tray with baking paper, place the pepper quarters skin-side-up on it and bake in a hot oven for 20-30 minutes until their skin darkens and blisters.
2. Meanwhile, boil the noodles in a large pot of salted water in accordance with the package instructions until they are al dente. Tip the noodles into a colander, rinse with cold water and drain thoroughly, loosening them repeatedly. Drizzle with the peanut oil and mix well. Leave to cool.
3. Bring water to the boil in a small pot and cook the eggs in it for 6 minutes until softly set. Remove, rinse with cold water and leave to cool.
4. Peel the carrots; wash and dry the zucchini. Spiralize the vegetables into fine ribbons using the Spiralizer. Clean and wash the leeks, cut a piece (about 100 g) out of the white to light green part and cut lengthwise into fine strips. Clean and wash the spring onions and cut the white to light green part slightly diagonally into fine ‘coins’. Pluck mint and cilantro leaves from stems (see tip).
5. Remove the peppers from the oven, cover with a clean, damp kitchen towel and leave to cool, then peel off the skin.
6. Either finish cooking the peppers, noodles, eggs, vegetables, spring onions and herbs immediately or vacuum-seal them in appropriately sized ZWILLING FRESH & SAVE containers and store in the refrigerator until further use.
7. Top tip: Do not wash herbs before storing them in ZWILLING FRESH & SAVE containers, as they should be completely dry to keep them looking fresh for longer.

Quick noodle soup with egg, vegetables and tofu

1. Peel the eggs. Cut the roasted peppers into strips. Wash and dry the sugar snap peas and cut them diagonally into strips. Chop the tofu into 1 cm cubes. Mix the miso paste and soy sauce in a bowl.
2. Spread the miso-soy mixture on the bottom of the two ZWILLING FRESH & SAVE vacuum containers. Top each with 1 egg and half of the remaining ingredients (except the lime). Vacuum-seal the boxes and store in the refrigerator until ready to eat.
3. If it is to be eaten, e.g., at work, boil 600 ml of water and pour 300 ml over the contents of each container. Let the soup brew for 3-4 minutes, stirring gently every now and then. Cut the lime into wedges and squeeze over the soup to taste.
4. Top tip: The salt content and taste of miso paste and soy sauce can vary greatly depending on the manufacturer. To determine the optimum amount, it is best to prepare a "test broth" beforehand.

Veggie butty to go

1. Peel and slice the eggs. Pat the roasted peppers dry with paper towels. Cut the avocado in half and remove the stone. Scrape the avocado flesh out and mash it with a fork in a shallow bowl. Season the mashed avocado with lime juice, salt and pepper. In a second bowl, mix the cream cheese and tahini until smooth. Wash the cucumbers and slice lengthwise with the tower grater.
2. Spread 2 slices of bread generously with the cream cheese, and the other two with the mashed avocado. Place 1 lettuce leaf on each, then spread the eggs, peppers, cucumber and microgreens on the slices with the mashed avocado. Place a slice spread with cream cheese on the top, pressing lightly without pushing out the filling. Cut the sandwiches in half depending on their size, wrap them in sandwich paper if desired, put them in ZWILLING FRESH & SAVE lunch boxes and take them with you.

Vegetable noodles in coconut milk with diced salmon

1. Rinse the salmon under cold, running water and pat dry with kitchen paper. Dice the fillet into bite-sized chunks and season lightly with salt. Whisk the miso paste in a mixing jug with 100 ml hot water and 2 tbsp soy sauce. Peel the ginger.
2. Heat 1 tbsp peanut oil in a non-stick frying pan and sear the salmon cubes all over on a medium heat. Deglaze the fish with 1 tbsp of soy sauce and a squeeze of lime juice, toss and keep warm.
3. Heat the remaining oil in a second pan and fry the sliced leek for 2-3 minutes over a medium heat, grating the ginger directly into the pan using the ZWILLING Z-Cut Fine grater. Add carrots and parsnips and fry for another 2 minutes. Stir through the zucchini strips and fry for another 2 minutes, seasoning the vegetables lightly with salt. Once the vegetables are soft, pour in the miso-soy mixture and coconut milk and bring everything briefly to a boil. Fold in the egg noodles and heat briefly in the sauce. Season with lime juice and soy sauce or salt and pepper.
4. Arrange the vegetable noodles and diced salmon on dinner plates and serve sprinkled with rings of spring onion, mint and cilantro leaves, and fried onions to taste. Serve with the lime wedges. Alternatively, vacuum-seal the cooled dish in one or two ZWILLING FRESH & SAVE vacuum container(s) and take away with you. Reheat before eating.